Panko-Crusted Salmon | Paperny Family JCC
Panko-Crusted Salmon coated in dijon mustard and baked to perfection. A Karen’s Café favorite! Try this easy recipe at home.
Ingredients
- ⅔ cup panko (Japanese dried bread flakes)
- 2 tablespoons minced fresh dill or 1 tablespoon dry
- 1 teaspoon grated lemon zest
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
- Four 6- to 8-ounce salmon fillets
- 2 tablespoons dijon mustard
- ¼ cup butter (melted)
- Lemon wedges, for serving
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